High Confidence - Carbohydrates Flashcards

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1
Q

What elements make up carbohydrates?

A

Carbon / Hydrogen / Oxygen

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2
Q

What are the monomers of carbohydrates called?

A

Monosaccharides

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3
Q

Name two monosaccharides.

A

Glucose / Ribose

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4
Q

What are the two forms of glucose?

A

a-glucose / β-glucose

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5
Q

What is the difference between a hexose and pentose monosaccharide?

A

A hexose monosaccharide has 6 carbon atoms, a pentose monosaccharide has 5 carbon atoms.

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6
Q

Where would you find ribose?

A

It is the sugar component in RNA nucleotides.

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7
Q

What are the bonds that form between monosaccharides?

A

Glycosidic bonds

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8
Q

What is the main energy store in plants and why is it a good energy store?

A

Starch

It is insoluble in water so it does not cause water to enter cells by osmosis, which would make them swell.

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9
Q

Name two alpha-glucose polysaccharides.

A

Amylose

Amylopectin

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10
Q

What do animals store excess glucose as?

A

Glycogen

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11
Q

What is a major component in the cell walls of plants?

A

Cellulose

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12
Q

What role does cellulose play in plants?

A

Provides structural support for cells (plant cell wall).

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13
Q

In a test for starch, what colours indicate a positive and negative result.

A

Positive - Dark blue/black

Negative - Browny-orange

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14
Q

What test do you conduct to detect the presence of sugars?

A

Benedict’s test

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15
Q

What can all sugars be classified as?

A

Reducing and non-reducing sugars.

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16
Q

What do reducing sugars include?

A

All monosaccharides and some disaccharides e.g. maltose and lactose

17
Q

Why should you use an excess of Benedict’s solution?

A

To make sure all the sugar reacts.

18
Q

After a negative Benedict’s test, what should happen next?

A

A test for non-reducing sugars should be conducted.

19
Q

What might you use to determine the concentration of sugar in a solution?

A

Colorimetry

20
Q

What does a colorimeter do?

A

Measures the amount of light absorbed by a solution.

21
Q

What are the axis labels for a calibration curve?

A

x - absorbance value

y - concentration of glucose